Roasted Carrots and Parsnips

This tasty dish added fiber, beta carotene, vitamin C and festive color to our Thanksgiving table.

Makes 8 servings

1.5 lbs parsnips
1 lb carrots
3 Tbs olive oil
1 Tbs honey or agave nectar
1 clove garlic, minced
1/2 tsp dried thyme
salt and pepper to taste
1/2 cup vegetable broth

1. Preheat oven to 350°F. Lightly grease a roasting pan that will fit all the vegetables.

2. Clean carrots and parsnips and slice them diagonally into 1/4-inch slices. In a large bowl, toss them with the olive oil, honey, garlic, thyme, salt and pepper. Spread them evenly in the bottom of the roasting pan. Pour vegetable broth over the top.

3. Roast until carrots and parsnips are tender, but not mushy, about 1 hour. Stir to coat vegetables evenly with remaining moisture about every 20 minutes.


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